Description

Martin Berasategui is definitely the best example of the 'second revolution' of Basque cuisine, following that of Arzak, Akelarre and others in the mid-1970s. Martin's cooking has driven the development of imaginative and creative cuisine. You must not forget that he began his career in a popular restaurant in the old part of San Sebastian with his mother. Martin is also the best Basque pastry cook and his desserts are of a very high standard. As happens in this kind of restaurant, the menu changes a lot, so you should consider the 'Menú de degustación', the chef's selection, which gives an overall view of what the restaurant is serving.

Closed for holidays from mid-December to mid-January.